Creamy Rosemary Ricotta Risotto

Happy Monday, Friends! Can you say that R trio fast three times?! Risotto is one of those dishes I enjoyed eating out but honestly felt a little intimidated about cooking at home. Can you relate? Well, I'm happy to tell you I have since conquered this Italian rice that has become one of my favorites

In fact, I was inspired by Youngest Daughter who prepared the yummy meal during my last visit to Colorado.  Below is my tweaked version of this flavorful dish.  

Ingredients

2 Tbsp butter* 2 Tbsp olive oil

3 Tbsp fresh minced rosemary 

1 tsp turmeric 

1/4 cup dry white wine

1 1/2 cups Arborio Italian short grain rice 

4 cups vegetable broth 

3/4 cup ricotta cheese

Heat the butter, olive oil, turmeric, and rosemary in a large saucepan. Add rice, stir until coated, and gradually stir in wine until it is absorbed. Add vegetable broth one cup at a time, stirring constantly in between each until broth is mostly absorbed. Cook until rice is al dente and remove from heat. Add ricotta cheese and blend until creamy. Makes four servings. Enjoy! 

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